Sometimes we carve for something sweet, not exactly a piece of sweet, even which is crispy and crunchy, that too home made delicacy, wow! usually i prefer to make sweets which are rolled by hand because of hygiene. Pori urundai is such a sweet made by hands.
The recipe is simple yet tricky, so one should be very careful while preparing the jaggery syrup. Here is the recipe
Pori Urundai
Cuisine: Indian Ratio
Preparation Time: 10 minutes Puffed Rice : Jaggery
Cooking Time: 8 to 10 minutes 4 1/2 : 1/2 Cup
Ingredients:
Puffed rice: 4 1/2 cups
Jaggery: 1/2 cup powdered
Cardamon: 3 nos crushed or well pounded
Water as needed
Ghee: 2 to 3 tea spoon to grease your hand
Method:
1. Pound jaggery into fine powder and transfer it to a wide pan or pressure pan.
2. Add water till the jaggery immerses. Now switch on the the stove.
3. Melt the jaggery and filter it.
4. Wash the pan and in the same pan, add the jaggery syrup and boil it, add cardamon powder.
5. Take a small bowl or a shallow plate with water it.
6. While the jaggery is boiling take few drops of the syrup and pour it into the bowl or plate.
7. The syrup should not dissolved, when you touch the syrup in water, you should be able to make soft ball. This is called as "urundai patham" like this
8. This is the right consistency, now add the puffed rice, put off the flame.
9. Smear ghee in your hands and take small portion of this mixture and make into balls of your desired size.
10. Similarly make the remaining. Cool it and store it in a air tight container. It stays well for a week.
Note:
1. Smearing ghee on your palms gives you resistance to withstand the hot jaggery pori mixture.
2. At the end, while you are making balls, it will harden, so keep again on the stove for a fraction of a minute to make it loose and roll again.
3. Be sure that you syrup reaches rolling ball consistency or else you can not make balls.
The recipe is simple yet tricky, so one should be very careful while preparing the jaggery syrup. Here is the recipe
Pori Urundai
Cuisine: Indian Ratio
Preparation Time: 10 minutes Puffed Rice : Jaggery
Cooking Time: 8 to 10 minutes 4 1/2 : 1/2 Cup
Ingredients:
Puffed rice: 4 1/2 cups
Jaggery: 1/2 cup powdered
Cardamon: 3 nos crushed or well pounded
Water as needed
Ghee: 2 to 3 tea spoon to grease your hand
Method:
1. Pound jaggery into fine powder and transfer it to a wide pan or pressure pan.
2. Add water till the jaggery immerses. Now switch on the the stove.
3. Melt the jaggery and filter it.
4. Wash the pan and in the same pan, add the jaggery syrup and boil it, add cardamon powder.
5. Take a small bowl or a shallow plate with water it.
6. While the jaggery is boiling take few drops of the syrup and pour it into the bowl or plate.
7. The syrup should not dissolved, when you touch the syrup in water, you should be able to make soft ball. This is called as "urundai patham" like this
8. This is the right consistency, now add the puffed rice, put off the flame.
9. Smear ghee in your hands and take small portion of this mixture and make into balls of your desired size.
10. Similarly make the remaining. Cool it and store it in a air tight container. It stays well for a week.
Note:
1. Smearing ghee on your palms gives you resistance to withstand the hot jaggery pori mixture.
2. At the end, while you are making balls, it will harden, so keep again on the stove for a fraction of a minute to make it loose and roll again.
3. Be sure that you syrup reaches rolling ball consistency or else you can not make balls.
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